At a glance
CleanCleaver food safety systematic review results
What happened?
66/ 100 · 34 points taken off
12 problems found · 1 marked critical · Routine county inspection · Sep 9, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Ma's Restaurant got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Ma's Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hot food below 135°F K07How to fixFix it
- Food on the floor or under drips K30How to fixFix it
- No person in charge on duty K01How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Ma's Restaurant's team
Is this your place?
Welcome, Ma's Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Ma's Restaurant first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Ma's RestaurantWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hot food below 135°FThe county found: “Inside the large prep refrigerator inserts near the cookline: measured internal temperatures of tofu, raw squid, raw…”
First step: If food is out of range
Then the next one: Food on the floor or under drips
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-305.11, Food Code 2-301.14, Food Code 4-603.16, Food Code 3-302.11.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 1 inspection on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestSep 9, 2025Routine inspection66 out of 100 (Green placard)
This one: 66 out of 100 (Green placard), inspected Sep 9, 2025.
12 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Inside the large prep refrigerator inserts near the cookline: measured internal temperatures of tofu, raw squid, raw meats, raw chicken, and pooled eggs to be 65F. In the reach-down section of the same large prep refrigerator: measured internal temperature of raw shrimp to be 61F. In a large plastic container near the cookline: measured internal temperature of cooked noodles to be 65F. Operator stated all foods had been held since 10am today (approximately 2 hours prior at the time). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] Foods will be served or discarded by 2pm today.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Ma's Restaurant? Fix it
Not critical (11)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Inside the walk-in refrigerator and walk-in freezer: observed several food containers/boxes stored on the floor. [CA] Store foods at least 6 inches above the floor on approved shelving.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Ma's Restaurant? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
A manager's food safety certificate and employees' food handler cards were not available upon request. [CA] Obtain a manager's food safety certificate and food handler cards. Store certificates in one place at the facility. *REPEAT VIOLATION*
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee rubbing their nose and returning to prepare food (no direct food or clean equipment contact was observed before specialist intervened). [CA] Wash hands with soap and water after contaminating hands and before resume food prep. [COS] Employee washed hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Ma's Restaurant? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grease/food debris on refrigerator handles. [CA] Keep handles clean.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Ma's Restaurant? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed employee purse stored on a food prep shelf directly over the large food prep unit. Observed small hand sanitizer bottle on dry storage shelf among dry foods/clean equipment. [CA] Store personal belongings below and away from food and food prep surfaces.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Ma's Restaurant? Fix it
Show 6 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed heavy accumulation of pink/brown mold-like substance on the white baffle inside the ice machine. Ice was not in contact with the mold-like substance. [CA] Keep ice machine clean. *REPEAT VIOLATION*
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Ma's Restaurant? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside a refrigerator: observed raw meat skewers stored above mayonnaise. On the dry storage shelves: observed uncovered containers of flour. [CA] Store raw animal products below/away from ready-to-eat foods to prevent contamination. Cover dry foods to prevent contamination.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Ma's Restaurant? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
A metal probe thermometer was not readily available to kitchen staff. [CA] Have a metal probe thermometer readily available to all kitchen staff so that food temperatures can be checked throughout the day.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Ma's Restaurant? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Under the prep sink: observed lack of air gap between the drain pipe and the floor sink rim. [CA] Air gap between the drain pipe and the floor sink rim must be at least twice the diameter of the inlet and no less than 1 inch.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Ma's Restaurant? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured warm water at the restroom handsink to be 82F. [CA] Provide warm water (100F) at the handsink.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Ma's Restaurant? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The large prep unit in front of the cookline was unable to keep foods at 41F and below. Measured ambient air temperature of unit to be approximately 65F with an IR thermometer. [CA] Repair refrigerator so that it can keep foods at 41F and below. DO NOT STORE POTENTIALLY HAZARDOUS FOODS INSIDE THIS UNIT UNTIL IT IS REPAIRED, UNLESS FOOD IS UNDER TIME AS A PUBLIC HEALTH CONTROL (TPHC).
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Ma's Restaurant? Fix it
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Ma's Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food on the floor or under drips Read the free guide
- Hands not washed when needed Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Thermometer missing or reading wrong Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Ma's Restaurant
Ask for the manager. Ma's Restaurant can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Ma's Restaurant?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 66 out of 100 (Green placard)
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.